Fibre4life: Investigating older adults dietary fibre preferences and the role of targeted educational materials on modulating future dietary fibre intake

Norton, Victoria; Lovegrove, Julie A.; Tindall, Marcus; Garcia, Julia Rodriguez; Lignou, Stella

doi:10.1016/j.appet.2023.107109

Appetite

2024

DOI: 10.1016/j.appet.2023.107109

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Fibre4life: Investigating older adults dietary fibre preferences and the role of targeted educational materials on modulating future dietary fibre intake

Victoria Norton,

Julie A. Lovegrove,

Marcus Tindall

et al.

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Cited by 4 publications

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The Wisdom of Old Age: Placing the older adult at the heart of healthy eating

Clegg,

Appleton

2025

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The Wisdom of Old Age: Placing the older adult at the heart of healthy eating

Clegg,

Appleton

2025

Appetite

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“Wait, Do I Need More Fiber?” Exploring UK Consumers’ Dietary Fiber-Related Awareness and White Bread as a Viable Solution to Promote Subsequent Intake

Norton,

Wagstaff,

Rodriguez Garcia

et al. 2024

Current Developments in Nutrition

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A first-of-its-kind 3D biomimetic artificial mouth capable of reproducing the oral processing of soft foods

Avila-Sierra,

Bugarin-Castillo,

Glumac

et al. 2024

Sci Rep

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With a growing global population and ageing demographics, the food industry stands at a pivotal crossroads, necessitating bespoke solutions and groundbreaking innovations. In vitro experiments can help understanding food oral processing and formulating products meeting the specific needs of different populations. However, current in vitro models do not reproduce well human oral anatomy and tongue biomechanics, essential for assessing the behaviour of novel and texturized foods under physiologically relevant oral conditions. In response, we unveil a novel 3D biomimetic artificial mouth, showcasing a pneumatic multi-degree-of-freedom artificial tongue meticulously crafted to mirror the mechanical properties and wettability of the human tongue. This cutting-edge technology, featuring tongue surface papillae, is capable of performing lifelike movements. The comparison with in vivo data demonstrates that it accurately reproduces oral processing of three, vastly different, soft foods. Textural characteristics (firmness, adhesive and cohesive properties) and shear viscosities—measured at oral and oropharyngeal-relevant shear rates—of in vitro food boli closely mirrored those observed in vivo. This in vitro device presents unprecedented opportunities for studying the dynamics of food transformation in the mouth, to adapt texture towards food that can be swallowed with ease and to improve food palatability, accommodating specific health needs critical for older adults (e.g., reduced salivary secretion, tongue weakness or poor coordination). Supplementary Information The online version contains supplementary material available at 10.1038/s41598-024-73629-9.

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Fibre4life: Investigating older adults dietary fibre preferences and the role of targeted educational materials on modulating future dietary fibre intake

Cited by 4 publications

References 58 publications

The Wisdom of Old Age: Placing the older adult at the heart of healthy eating

The Wisdom of Old Age: Placing the older adult at the heart of healthy eating

“Wait, Do I Need More Fiber?” Exploring UK Consumers’ Dietary Fiber-Related Awareness and White Bread as a Viable Solution to Promote Subsequent Intake

A first-of-its-kind 3D biomimetic artificial mouth capable of reproducing the oral processing of soft foods

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